Tandoori Aloo | तंदूरी आलू | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Potatoes taste great with anything and everything and we have given it a new tandoori twist exclusively for you!

TANDOORI ALOO

Ingredients

400 grams baby potatoes (aloo), parboiled in turmeric water and peeled
2 teaspoons Kashmiri red chilli powder
3 tablespoons lemon juice
Salt to taste
½ cup hung yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
2 tablespoons Kashmiri red chilli paste
½ teaspoon garam masala powder
½ teaspoon dried fenugreek leaves (kasuri methi)
2 teaspoons mustard oil
2 tablespoons butter
½ teaspoon chaat masala
2 lemons, cut into wedges

Method

1. Prick the potatoes with the help of toothpick.
2. Combine together hung yogurt, ginger garlic paste ,red chilli Paste, dried fenugreek leaves powder, lemon juice, mustard oil and mix well ,Add salt ,Tata red chilli powder
3. Add potatoes, garam masala powder, mix well and set aside for 30-40 minutes.
4. Preheat the air-fryer for 5-10 minutes
5. Grease oil air-fryer and place marinated potato and cook for 15minutes on 180 degree, or until almost done turning occasionally. Brush with butter and cook for another 3 minutes
6. Serve hot with lemon wedges, onion rings, mint sprig and green chutney.


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Cuisine - Indian

Course - starter

Dish - starter